Butterscotch Spritz Cookies



adapted from Betty Crocker Christmas Cookbook

Makes about 4 dozen

1 cup unsalted butter, softened
1/4 cup granulated sugar
1/4 cup lightly packed light brown sugar
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon butterscotch extract

Preheat oven to 400 degrees F.

Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until light and fluffy, approx 2 minutes. Add flour, salt, and butterscotch extract and stir just until dough is formed.

Without refrigerating roll dough into small cylinders, then transfer them onto your cookie press and form desired shapes onto an ungreased cookie sheet.

Bake 7 – 8 minutes or until set. Transfer cookies to a wire rack to cool completely.

Note: If using dark cookie sheets baking time may need to be reduced by 1 minute or so.

Recipe Source: http://daydreamerdesserts.com/2010/12/butterscotch-spritz-cookies-cookie-press-giveaway.html/

Tools used: Swiss Kuhn Rikon Cookie Press